Simple, Healthy Flatbread Recipe

Age-old goodness that is easy & healthy

Is it just me or would you consider bread a comfort food also?  I have always been such a starch girl and just love a warm piece of bread slathered in butter!

Bread has been a staple at tables for centuries and this recipe is age-old and super easy!

Due to my health issues that have led to a life change and dietary change I personally have to avoid grains, BUT I can have flours such as a bean, coconut or almond flours which I am SOO thankful for!

So today, I am sharing with you a simple, easy and healthy flatbread recipe in both regular grain flours or gluten-free as well as the coconut flour alternative.

Simple Healthy Flatbread

1 cup flour – wheat flour or any gluten-free flour blend – I use Better Batter

1 cup pumpkin puree or any type of squash

a pinch of sea salt

Mix well in a bowl.  You may need some additional flour to get the dough to the right texture.  You want a nice firm dough that is no longer sticky.

I break off a piece of dough the size somewhere between a golf ball and a baseball.  I typically flatten the dough between my palms or place it on the flour covered counter and press it flat.  You can also use a rolling pin – flour the rolling pin and counter well before rolling the dough.

Heat up a cast iron skillet and add a non-GMO oil such as olive oil or coconut oil to the pan.  Once heated add your flatbread and let it get nice and golden brown on the bottom and then flip to do the same to the other side.  Once both sides are golden brown you begin to enjoy.


To kick your flatbread up a notch, feel free to sprinkle it with either organic powdered confectioner’s sugar (can you say funnel cake?) or cinnamon and raw organic sugar to help enhance that pumpkin!  Oh and how about some garlic powder, onion powder and maybe even a little cayenne to give it an everything kind of a flavor!  Could you also imagine an organic cream cheese icing? wink wink

Now if you are like me, you might need to enjoy this bread in a paleo style using coconut flour.

To convert the above recipe, you just need to switch the flour and add eggs to the pumpkin and sea salt.

1/3 cup coconut flour (sifted)

2 eggs beat well

Once you have it all mixed together, follow all the same directions above and get ready to enjoy!

I will say this, the coconut flour does not get quite as nice and chewy as the gluten-free or regular wheat flour flatbread, but when you can’t have gluten-free flour or wheat flour it is certainly better than nothing and it does take care of that bread fix for sure!  I also continue to stay healthy and well and that is not something I will compromise!

I hope you enjoy this recipe and experiment with the different toppings!

Share with me how you chose to enjoy it…


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Tammy Trayer is an author, freelance writer, blogger at and a radio show host at Mountain Woman Radio. Tammy and her family live traditionally off-grid and have a passion to help educate others by sharing their experiences of living off the land, dealing with autism, gluten free and dairy free cooking, self-reliance, wilderness survival, traditional and primitive skills, and much more. Follow Tammy's radio show on iTunes and her website. Keep up with Tammy's informative articles and videos by subscribing to: and She and her family have also created where they will be teaching their homesteading, off-grid, traditional and wilderness survival skills to like-minded people just like you.

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